Shrimp With Peppered Citrus Recipes

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

SHRIMP LEMON PEPPER LINGUINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
• Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

CITRUS GARLIC SHRIMP

Steps:

• Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

GRILLED SHRIMP, ORANGE, AND WATERMELON SALAD WITH PEPPERED PEANUTS IN A ZESTY CITRUS DRESSING

Steps:

• Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
• In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
• Bake for 10 to 12 minutes, stirring once. Cool.
• Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
• Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
• Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
• Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
• Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
• Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

PICKLED CITRUS SHRIMP

Steps:

• For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes.
• For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool.
• Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons.
• When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp.
• To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp).
• Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade.

HOT PEPPER AND GARLIC SHRIMP

Steps:

• Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

SHRIMP WITH PEPPERED CITRUS

Steps:

• Thaw shrimp (if using frozen); set aside.
• With a vegetable peeler, remove 2 or 3 strips of peel from one of the clementines (be careful not to get any of the bitter white pith) and place in a small sauce pan with water, sugar, and crushed peppercorns; boil gently, uncovered, until reduced to about 1/3 cup, 15 to 20 minutes, stirring occasionally.
• Meanwhile, peel and devein shrimp, leaving tails intact, and set aside.
• Peel, removing all the peel and pith, the clementines and grapefruit.
• Cut grapefruit in 1/2 inch slices; remove seeds; break clementines into segments.
• In a bowl, combine salt, ground pepper, cumin and shrimp; toss to coat shrimp.
• In a large skillet, heat oil over medium heat; add shrimp and cook until opaque, about 3 to 4 minutes.
• Add clementines and grapefruit, cover, and cook 1 minute, turning fruit once.
• Transfer to a serving bowl, pour citrus sauce over top, and toss gently.